Milk Sponge Cake
The fluffiest, softest, most aromatic sponge de with simple ingredients! This milk sponge cake is perfect for cakes or served as a dessert on its own. Hot milk and butter give it a creamy aroma and a wonderfully airy texture.
Updated : 05 August, 2025
Easy
More than 1 hour.
Ingredients
165 grams
Wheat flour
120 milliliters
Milk
3
Eggs
150 grams
Sugar
60 grams
Butter
7 grams
Baking powder
to taste
Salt
to taste
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To ensure the sponge rises well and stays fluffy, all ingredients should be at room temperature. Take the eggs out early or warm them in warm water. Milk and butter will be heated during the process, so they can be taken out just before cooking. Any milk fat is fine, but choose high-quality butter without plant additives.
Step 2
Sift the flour into a bowl - this removes debris and oxygenates the flour, making the sponge airier. Don’t skip this step. Add salt and baking powder to the flour and mix well.
Step 3
Wash and dry the eggs. Crack them into a separate bowl. Start beating at low speed. Once foam forms, slowly add the sugar, mixing well after each addition. Once all sugar is in, add a pinch of vanilla. Beat until fluffy and light in color, about 5 minutes.
Step 4
Gradually add the flour mixture into the beaten eggs. Fold in gently with a silicone spatula - this helps preserve the airy texture. Stir from the bottom up. You should get a thick, lump-free batter.
Step 5
Heat the milk in a small saucepan until hot, then add butter. The butter will melt quickly. Stir until it is fully dissolved.
Step 6
Pour the hot milk-butter mixture into the batter and gently fold it in. The resulting batter should resemble thick yogurt.
Step 7
Use a baking form - I used a springform ring with an 18 cm (7-inch) diameter and foil base. No need to grease the pan. If using a regular form, line the bottom with parchment. Pour in the batter.
Step 8
Bake in a preheated oven at 170°C (340°F) for 35-60 minutes, depending on your oven and form size. Mine took 40 minutes. Check doneness with a wooden skewer - it should come out dry. Let the cake cool in the form, then remove it.
Step 9
Let the sponge cool completely, wrap it in plastic wrap, and refrigerate for 5-8 hours. This allows moisture to distribute evenly, preventing crumbling. Before serving, dust with powdered sugar or use as a cake base. Enjoy!